This aromatic cauliflower rice bowl comes together in minutes and is a simple meal for one. Using frozen riced cauliflower instead of rice keeps the carbs in check–and makes for quicker prep.
Ingredients
·     1 tablespoon olive oil plus 2 tsp., divided
·     1 cup frozen cauliflower rice
·     ⅛ teaspoon salt
·     2 tablespoons chopped onion
·     2 tablespoons chopped green bell pepper
·     ½ teaspoon chili powder
·     ½ teaspoon ground cumin
·     ¼ teaspoon dried oregano
·     ⅔ cup no-salt-added canned black beans, rinsed
·     2 tablespoons chopped roasted red pepper
·     ¼ cup water
·     1 tablespoon lime juice
·     ¼ cup shredded reduced-fat Cheddar cheese
·     1 medium tomato, chopped
·     1 tablespoon chopped fresh cilantro for garnish
Directions
Step 1
Heat 1 Tbsp. oil in a medium skillet over medium heat. Add cauliflower rice and salt; cook, stirring often, until heated through, 3 to 5 minutes. Transfer to a small bowl and keep warm. Wipe out the pan.
Step 2
Heat the remaining 2 tsp. oil in the pan over medium heat. Add onion, green pepper, chili powder, cumin, and oregano; cook, stirring often, until the vegetables are softened, about 3 minutes. Add beans, roasted red pepper, and water; bring to a simmer. Cook, stirring occasionally, until heated through and thickened, 3 to 5 minutes. Remove from heat. Stir in lime juice.
Step 3
Arrange the bean mixture with the hot cauliflower rice in a dinner bowl. Top with cheese and tomato. Garnish with cilantro, if desired
Nutrition Facts
Serving Size: 2 1/2 cups
Per Serving: 510 calories; protein 20g; carbohydrates 41g; dietary fiber 14g; sugars 7g; fat 31g; cholesterol 20mg; potassium 771mg; sodium 677mg.